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Journal of Colloid and Interface Science

Volumn 267, Issue 2, 2003, Pages 408-417

Characteristics of activated carbons prepared from pistachio-nut shells by physical activation

(2) Yang, Ting a Lua, Aik Chong a

a NANYANG TECHNOLOGICAL UNIVERSITY (Singapore)

Author keywords

Activated carbon; Activation; Characterization; Pistachio nut shell

Indexed keywords

CELLULOSE; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HEATING; MICROSTRUCTURE; PORE SIZE; SCANNING ELECTRON MICROSCOPY;

PORE STRUCTURE;

ACTIVATED CARBON;

CARBON; CARBON DIOXIDE;

ARTICLE; CHEMICAL PARAMETERS; EXPERIMENTATION; FLOW RATE; HEATING; INFRARED SPECTROSCOPY; PHYSICAL ACTIVITY; PISTACHIO; PRIORITY JOURNAL; SCANNING ELECTRON MICROSCOPY; TEMPERATURE;

EID: 0142247634 PISSN: 00219797 EISSN: None Source Type: Journal
DOI: 10.1016/S0021-9797(03)00689-1 Document Type: Article

Times cited : (291)

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